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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blackcap (black raspberry) Pie Recipe

3.8 stars - based on 2 votes
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This recipe for Blackcap (black raspberry) Pie is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups of blackcaps or black/red raspberry
1 1/4 c sugar
1/4 c tapioca
2 T butter
1/2 tsp cinnamon (optional)
Pastry for 2 crust pie
Directions:
Directions:
Pre-heat oven to 400. Mix berries with tapioca and sugar. Let stand for 15 minutes. Pour into a pie pan with pie crust. Dot with butter and cover with second pie crust. Seal and flute edge. Cut several slits in crust. Bake for 45 to 50 minutes or until juices bubble up. 10 minutes before you pull pie out of oven, brush melted butter on top of crust and sprinkle with sugar.
Personal Notes:
Personal Notes:
I remember Mike and I going blackcap picking with grandma. She would carry a little silver tin pail with a handle and we would help her fill it. Unfortunately for grandma, Mike and I would eat more then we put in the pail! We also like to eat these berries with just milk and sugar. I still go out and pick berries on our farm for everyone. These berries are a real treat for our family and we always remember grandma Gottschalk.

 

 

 

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